Stuffed Eggplant:
1 eggplant (aubergene)
1 small onion
1 small clove garlic
1 tomato
1/2 cup chopped mushrooms
1/2 cup chopped parsley
tsp dried basil or tblsp chopped fresh basil
beadcrumbs
grated cheese
olive oil
salt and pepper

Cut the eggplant in half lengthwise and scoop out the pulp leaving about 1/2 cm shell. chop pulp and put aside. Chop onion finely and crush garlic. Chop tomoto.
Heat about a tablespn of olive oil in a frypan and gentley saute onion and garlic add other ingredients and gentley fry, add parsley last, season with salt and pepper to taste.
Fry shell of eggplant until soft (or can be microwaved for 5 mins) put in cassarole dish.
Fill shells with cooked mixture, sprinkle with bread crumbs, bake in moderat oven for 3/4 hr, sprinkle with cheese 10 mins before done.
Serve with a chopped green salad, crusty bread and a nice crisp chilled white wine

Enjoy!